Method
Slice the mirletons lengthwise, carve out the seed pod and discard. Peel the skin from
mirlitons, and cut them as you would 1/4 inch thick French fries.

Use a large stock pot and over high heat bring all pickling seasons to a boil; add sliced
mirlitons. Lower heat when the liquid returns to a boil and simmer for 5 minutes. Taste
the mirlitons for doneness, they should be slightly tender on the outside while crisp on
the inside.

Use tongs to arrange mirliton "sticks" as if standing on edge in the Mason jars,
pack the jars rather tightly. Evenly divide the bay leafs, garlic and cayenne peppers into
the jars. Try to place the peppers and bay leafs on the sides of the jars for color and
presentation.

Divide the liquid pickling sauce between the jars. If more liquid is need add water and
white vinegar to insure that all surface areas of the mirliton are immersed in the
pickling juice. Cover and allow to cool. Let stand for a minimum of one week.

Alternate Method
Use string beans in lieu of the mirlitons, just wash them and snip off the ends. Follow
the recipe as if using the mirliton "sticks".

Plate Presentation
Chill and serve the pickled mirlitons as a garnish to a po-boy, Gin Martini, or a Cajun
Bloody Mary. They are especially good diced and used as a topping to red beans and rice.

Chef's Notes:
These pickled mirlitons are great with beer and football games.